Welcome the Flavors of Chicken and Rice with Fresh Cilantro Green Sauce Recipe
There’s something truly comforting about a warm, one-pan meal that’s bursting with bright flavors. This Chicken and Rice with Fresh Cilantro Green Sauce Recipe is one of my all-time favorites for busy weeknights or casual family dinners. I love how the tender chicken thighs and fluffy rice soak up those vibrant, herbal notes from the cilantro sauce—it’s like a little fiesta on your plate! You’ll enjoy that fresh zing from the green sauce, balanced with a mild spice from the jalapeño, making each bite lively yet soothing. It’s the kind of recipe that fills your kitchen with fragrant aromas and leaves everyone asking for seconds. Plus, it’s all made in one skillet, meaning minimal cleanup—always a win! Whether you’re meal prepping for the week or cooking a cozy dinner on a chill evening, this recipe fits right in. Let’s dive into creating this colorful, tasty dish that’s as satisfying as it is simple to make.🍲
Daisy’s Top Tips
- Flavor Builder: Marinate chicken thighs in lime juice and garlic before cooking for an extra zing.
- Texture Magic: Sear chicken on high heat until golden crisp edges form for the best mouthfeel.
- Budget Friendly: Use regular yellow onion if you don’t have shallots—flavor still shines through.
- Time Saver: Prep the green sauce while the rice simmers to multitask effortlessly.
Market Basket & Pantry Picks
- Chicken thighs: Boneless, skinless for quick cooking and juicy tenderness.
- Long-grain white rice: Rinsed well to keep grains fluffy and separate.
- Chicken broth: Adds savory depth—homemade or low sodium store-bought both work.
- Onion and garlic: Fresh and finely chopped for that aromatic base.
- Ground cumin: Earthy warmth to complement the fresh cilantro.
- Cilantro leaves: Fresh and green, avoid wilted or yellowed stems.
- Jalapeño pepper: Adjust heat by removing seeds or choosing a mild pepper.
- Lime juice: Freshly squeezed for the pop of citrus brightness.
- Olive oil and seasoning: Simple basics that bring it all together.
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Smart Shopping Ideas
Choose chicken thighs with a light pink color and no odor to ensure freshness. When picking cilantro, select bunches with firm stems and bright green leaves—avoid any with slimy or brown spots. For rice, rinsing removes excess starch and prevents clumping. Stock up on chicken broth in bulk or make your own to boost flavor economically. Don’t hesitate to swap jalapeño with serrano pepper if you prefer a sharper heat!Cook Chicken and Rice with Fresh Cilantro Green Sauce Recipe Step by Step
This recipe feels like magic because you’re layering flavors in one skillet, making it easy and satisfying. Let me walk you through the steps so you nail every bit of that tender chicken and perfectly fluffy rice topped with that bubbly, fresh cilantro green sauce.- Prepare the Chicken: Pat the chicken thighs dry and season generously with salt, black pepper, and garlic powder. This simple rub gives that golden crisp you want.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. When it’s hot and shimmering, add the chicken thighs. Sear for 3–4 minutes per side until you get a beautiful golden crisp crust. Then, remove and set aside—don’t skip this step; that sear locks in the juicy flavors.
- Cook the Rice Base: In the same skillet, toss in the finely chopped onion and minced garlic. Sauté for 2–3 minutes until soft and fragrant, filling your kitchen with cozy vibes. Stir in the rinsed rice and cumin, letting the rice toast slightly for about 1 minute—this deepens the flavor and gives a toasty aroma.
- Simmer Everything Together: Pour the chicken broth into the skillet and bring it to a gentle simmer. Nestle the seared chicken back into the rice, cover with a lid, and turn heat to low. Let it cook for about 20 minutes or until the rice is tender and the chicken is cooked through. You’ll see the liquid absorb, and the steam will carry those wonderful scents.
- Make the Green Sauce: While the chicken and rice do their thing, toss fresh cilantro leaves, jalapeño (seeds removed for milder heat if you like), garlic clove, lime juice, olive oil, and a pinch of salt into a blender. Blend until silky and smooth—a bright, fragrant finish to this dish!
- Serve and Enjoy: Plate the rice and chicken, then lavishly drizzle with that fresh, bubbly cilantro green sauce. It’s incredible how the sauce cuts through the richness and brings everything together. Dig in while it’s warm!
Serving the Dish with Flair
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Serve It Up Right
- Perfect Pairings: Try a light cucumber salad or roasted veggies to balance the meal and freshen the palate.
- Plating Magic: Spoon the rice first, top with chicken thighs, then drizzle the fresh green sauce with a spoon or a small squeeze bottle.
- Leftover Love: Store leftovers covered in the fridge; reheat gently in a skillet or microwave, adding a splash of broth or water to keep rice fluffy.
- Occasion Twist: For entertaining, serve in shallow bowls and offer extra lime wedges and jalapeño slices for custom heat.
Fun Variations with Chicken and Rice with Fresh Cilantro Green Sauce Recipe
- Add diced bell peppers to the rice for colorful crunch and sweetness.
- Swap chicken thighs for tender chicken breasts if you prefer leaner meat (just reduce cooking time slightly).
- Mix in black beans or corn to the rice for some extra texture and protein.
- Use Greek yogurt instead of olive oil in the green sauce for a creamy, tangy twist.
- Top with toasted pumpkin seeds or sliced almonds for a nutty crunch.
- Try fresh mint along with cilantro in the sauce for a refreshing herbal note.
Make-Ahead & Storage Tips
- Refrigerate: Store the chicken, rice, and green sauce separately in airtight containers for up to 3 days to keep flavors fresh and textures intact.
- Freeze: Freeze cooked chicken and rice separately for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet or microwave. To avoid drying, add a splash of chicken broth or water and cover loosely to steam.
- Sauce Storage: The green sauce is best fresh but can be refrigerated for up to 2 days. Stir well before serving.
Chicken and Rice with Fresh Cilantro Green Sauce Recipe FAQs
- Can I use brown rice instead of white rice? Yes! Just keep in mind brown rice needs a longer cooking time and more liquid. Adjust broth accordingly and increase simmer time to about 40-45 minutes.
- Is there a substitute for cilantro in the green sauce? You can try fresh parsley, though the flavor will be less vibrant and fresh. Adding a bit of mint can help brighten it too.
- How do I know when the chicken is fully cooked? The chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear. The rice should be tender and broth absorbed.
- Can I make this recipe vegetarian? Absolutely! Replace chicken broth with vegetable broth and swap chicken thighs for plant-based chicken or hearty roasted veggies like mushrooms.
- What if I like a spicier green sauce? Keep the jalapeño seeds, or add a small pinch of cayenne pepper. Blend and taste gradually so it suits your heat preference.
Chicken and Rice with Fresh Cilantro Green Sauce Recipe
This flavorful Chicken and Rice with Green Sauce recipe combines perfectly seared chicken thighs and tender cumin-spiced rice, all brought together with a zesty, fresh cilantro and jalapeño green sauce. A simple yet vibrant one-pan meal that’s perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
For the Rice:
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp ground cumin
- Salt and pepper, to taste
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper (seeded for less heat, if desired)
- 1 garlic clove
- Juice of 1 lime
- ¼ cup olive oil
- Salt, to taste
Instructions
- Prepare the Chicken: Season the chicken thighs evenly on all sides with salt, black pepper, and garlic powder to infuse flavor before cooking.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 3 to 4 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside to retain juices.
- Cook the Rice: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2 to 3 minutes until they soften and become fragrant. Stir in the rinsed rice and ground cumin, toasting the rice for about 1 minute to enhance its nutty flavor.
- Simmer: Pour in 2 cups of chicken broth and bring the mixture to a gentle simmer. Return the seared chicken thighs to the skillet, cover with a lid, and reduce heat to low. Let it cook for approximately 20 minutes until the rice is tender and the chicken is fully cooked through.
- Make the Green Sauce: While the rice and chicken cook, combine fresh cilantro leaves, jalapeño pepper (seeded if you prefer less heat), garlic clove, lime juice, olive oil, and salt in a blender. Blend until the sauce is smooth and vibrant in color.
- Serve: Plate the cooked chicken thighs alongside the fluffy cumin rice and generously drizzle with the fresh green sauce. Serve immediately and enjoy the bright, bold flavors.
Notes
- For less spicy green sauce, remove the seeds from the jalapeño before blending.
- Use bone-in chicken thighs if preferred, increasing cooking time slightly.
- Rinsing the rice helps remove excess starch, resulting in fluffier rice.
- Leftover green sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, substitute chicken thighs with firm tofu or roasted vegetables and use vegetable broth.
